What a Wine Label Won’t Tell You

Food & Wine

In the March 2015 issue of Food & Wine magazine, Megan Krigbaum writes about wine labels and interviews Paul Draper.

Even as food-labeling laws become more stringent, winemakers face no legal requirements to reveal the ingredients in each bottle. Paul Draper, winemaker at California’s Ridge Vineyards, thinks that’s a problem. “My hope is that labeling would encourage winemakers to use fewer additives and do less processing, just because they wouldn’t wnt to have a lengthy list of their label,” he says. Draper unabashedly reveals the ingredients in his wines, from the “hand-harvested, sustainably grown grapes” to the calcium carbonate he had to use when acidity was too high in his Cab — even the 1.4 percent water he added to one vintage of Zinfandel that he thought was a touch too ripe.

To read the full article, look for the March 2015 issue on newsstands right now.


In order to qualify for user related discounts, you must log in before proceeding with checkout. Click the button below to log in and receive these benefits, or close the window to continue.

Log In